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Lilly’s Table

 
 
Pomegranate Persimmon Salsa
© Lillys-Table.com Photo of Pork Quesadilla with Fruit Salsa
 

Tags: Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pork Quesadilla with Fruit Salsa

from Pomegranate Persimmon Salsa over Pork Quesadillas, the Week of November 1, 2015.
View the previous recipe for this meal.

Such a simple way to use up leftover pork. Add extra seasonal vegetables as available. Top with Pomegranate-Persimmon or Cherry Salsa are ideal when in season, but another fruit salsa will substitute nicely as available.

Ingredients

  • 2 tortillas, whole wheat
  • 1 ounce cheddar cheese, white is ideal, shredded
  • 4 slices pork, more or less
  • ½ baby spinach, roughly chop
  • ¼ cup salsa, fruit such as cherry salsa
  • ½ cup black beans

Serving Size: 1 Person

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Preparation Instructions

Heat tortillas in a dry skillet over medium heat. Flip over and fill with the black beans, cheese, pork and baby greens. Cover with the other tortilla. Reduce the heat to low and sear until the bottom tortilla is golden. Flip over and sear on the other side until the bottom is golden and the cheese is melted.

Cut into wedges and serve with the pomegranate-presimmon or cherry salsa or your favorite seasonal salsa.